N-trans-Feruloyl-3-methoxytyramine
N-trans-Feruloyl-3-methoxytyramine shows significantly DPPH radical scavenging activities.
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Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to
24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
Need more advice on solubility, usage and handling? Please email to: service@chemfaces.com
The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.
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Journal of Functional Foods2023, 104:105542
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Food Sci. Biotechnol., 2011, 20(2):555-60.
Isolation and identification of cinnamic acid amides as antioxidants from Allium fistulosum L. and their free radical scavenging activity[Reference:
WebLink]
METHODS AND RESULTS:
Four compounds obtained from the ethyl acetate-soluble neutral fraction of methanol extracts of the Welsh onion ( Allium fistulosum L.) were purified by column chromatography using silica gel, octadecyl silane (ODS), and Sephadex LH-20 with a guided DPPH radical scavenging assay. After purification, the compounds were isolated by ODS- HPLC . The isolated compounds were identified as
N-trans -feruloyl-3′-methoxytyramine ( 1 ), N-cis -feruloyl-3′-methoxytyramine ( 2 ), N-trans-p -coumaroyltyramine ( 3 ), and 3,5,7-trihydroxyflavone (kaempferol, 4 ) based on the spectroscopic data of NMR and MS. To the best of our knowledge, this is the first study to identify compound 1–3 in the Welsh onion.
CONCLUSIONS:
Compound 1 and 2 showed significantly ( p <0.05) higher DPPH radical scavenging activities than compound 3 .
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